Oh Pesto You Just So Damn Good

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$$$$$$$$Handful of Basil$$$$$$$$$

$$$$$$Handful of Pine Nuts$$$$$$$

$$$$$$$$Cloves of Garlic$$$$$$$$$

$Spoonful Extra Virgin Olive Oil$

$$Grated of Parmigiano-Reggiano$$

$$$$$$$$$$Salt/Pepper$$$$$$$$$$$$

$$$$$$Portion of Fettuccine$$$$$$
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The fragrances, semi-vegan (well...the cheese) green sauce laden pasta, is the only exceptional green-food that i've found very addictive to tasted it. I never believe that some food without any single meat (beef/chicken/fish) can be delicious/savory enough in my mouth, well the "Fettuccine con Pesto" will works for it though. Yeah... i think the sauce itself, the "Pesto" is the magic word isn't it. But the magic never works without great stuff behind it, let's talk about the quality then. What i know, and everybody does, some home-made/high quality ingredients/organic will conquer the 'store-brand-jar-thing'. Same as pesto, if the restaurant uses only good ingredients to make the sauce, administer by hands, not let's-open-the-bottle/jar, you'll get the essence of pesto-nirvana, you bet!

As for the cheese-factor which made this dish not qualified as whole vegan, it'll be succeeded if we uses "Parmigiano-Reggiano" one. It's not some snobbery's brand or something, it's just the italian kind of parmesan cheese, which very highly regards from it's origin Parma and Reggio Emilia area in Italy. Different than store-brand parmesan, it has a nutty, faint bitterness, and decadent aroma. It's not your everyday cheese, especially in my country which more familiar with cheddar, this parmesan is a splurge cheese, and it's expensive too (250 gr for almost 350.000 rupiahs, it's like 35$).

I want to make it my own pesto, someday, i'll save a money for it. But, the whole ingredients just intimidate me a little bit, the gourmet cheese, olive oil, dry pasta, and pine nuts, yes, the binding agent, which make the pesto taste so savory, it's a rarity here, expensive indeed. So, to experience my kind of addiction, i'll just eat-in at decent restaurant. Yup, job done, with 3-4$ a plate of "Fettuccine con Pesto" i'll be just fine. The fragrances, herbal(y) note from basil is the 'kick' that corner out the hardcore laden of extra virgin olive oil and the cheese, so...i can eat this like everytime my wallet allowed it, yeah...well...minus the green bits that stay in your teeth, err...fabulous?

{This lovely "Fettuccine con Pesto" shoot i took from Amadeus, Fx Sudirman, Jakarta, lovexxxaddictedxxxforever!}

Oh...i just want to share the magical "Pesto" recipe (i hope i'll try this sometime/someday/somecentury) that i found from this blog, cool!